Ésteres alquílicos de ácidos grasos en aceitunas de mesa en relación con fermentaciones anormales y tratamientos tecnológicos mal realizados

Autores/as

  • B. Lanza Council for Agricultural Research and Economics (CREA). CREA-OLI Olive Growing and Oil Industry Research Centre
  • M. G. Di Serio Council for Agricultural Research and Economics (CREA). CREA-OLI Olive Growing and Oil Industry Research Centre
  • L. Di Giacinto Council for Agricultural Research and Economics (CREA). CREA-OLI Olive Growing and Oil Industry Research Centre

DOI:

https://doi.org/10.3989/gya.0630152

Palabras clave:

Aceitunas de mesa, Análisis sensorial, Composición de ácidos grasos, Ésteres metílicos y etílicos de ácidos grasos, Fermentaciones anormales, Olea europaea L.

Resumen


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Citas

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Publicado

2016-06-30

Cómo citar

1.
Lanza B, Di Serio MG, Di Giacinto L. Ésteres alquílicos de ácidos grasos en aceitunas de mesa en relación con fermentaciones anormales y tratamientos tecnológicos mal realizados. Grasas aceites [Internet]. 30 de junio de 2016 [citado 22 de julio de 2024];67(2):e130. Disponible en: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1596

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